Seaweed and Oyster Kalguksu (Korean Noodle Soup)
Seaweed and Oyster Kalguksu (Korean Noodle Soup)
Taste of the Winter Sea: Seaweed and Oyster Kalguksu
I imagine seaweed as a vibrant green feast encountered in winter. Its exquisite softness, felt between your fingertips, is like holding gentle waves in your palm. Oysters and seaweed, the quintessential winter delicacies, paired with chewy kalguksu noodles! It’s a dish filled with all my favorite ingredients! This recipe brings the fresh, briny flavors of the winter sea directly to your table, perfect for a warming and nourishing meal.
Main Ingredients- 100g fresh seaweed (Maesengi)
- 80g oysters
- 1/2 tsp minced garlic
- 4 servings kalguksu noodles
- 1/3 tsp salt (for seasoning)
Broth Ingredients- 10g dried kelp (dashima)
- 20g dried anchovies (for broth)
- 10g dried shrimp (geon-saeu)
- 1 dried shiitake mushroom
- 1/2 onion
- 1 leek (white part)
- 10g dried kelp (dashima)
- 20g dried anchovies (for broth)
- 10g dried shrimp (geon-saeu)
- 1 dried shiitake mushroom
- 1/2 onion
- 1 leek (white part)
Cooking Instructions
Step 1
First, prepare all the ingredients for the broth that will create the deep, refreshing flavor of this kalguksu.
Step 2
To ensure a clean-tasting broth, place the dried shrimp and anchovies into a broth bag or a clean cheesecloth pouch. This makes it easy to remove the ingredients later.
Step 3
Now, let’s prepare the star ingredients: the seaweed and oysters. Rinse the fresh seaweed gently under running water several times, then drain it well in a sieve. If the seaweed is clumped, snip it a few times with scissors to help it disperse in the broth. For the oysters, prepare a weak saltwater solution. Gently swirl the oysters in this lightly salted water to remove any impurities, then drain them in a sieve.
Step 4
In a pot, add a generous amount of water. Include the kelp, the broth bag with anchovies and shrimp, the dried shiitake mushroom, the onion cut into large pieces, and the leek. Bring to a boil over high heat, then reduce to medium-low and simmer for about 15-20 minutes to extract a deep, refreshing broth. Remember to remove the kelp immediately after the water boils to prevent a bitter taste.
Step 5
Once the broth is ready, strain it to remove all the solid ingredients (kelp, anchovies, shrimp, vegetables, etc.). Before adding the kalguksu noodles to the boiling broth, give them a quick rinse under cold water. This helps prevent the noodles from sticking together and washes away excess starch, keeping the broth clear.
Step 6
Add the rinsed kalguksu noodles to the clean, boiling broth and cook. When the noodles are about halfway cooked and have softened slightly, add the prepared oysters, minced garlic, and season with soy sauce or salt to your taste. Just before the oysters are fully cooked, gently add the prepared seaweed. Use chopsticks to gently loosen the seaweed in the broth as it cooks; this prevents clumping and allows it to meld beautifully into the soup. Once the seaweed is tender and all the ingredients have harmonized, your delicious Seaweed and Oyster Kalguksu is ready!
